My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.
Melt the butter in a large skillet over medium-high heat.
Add the sausage and sauté/stir for 5 minutes or until lightly browned.
Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
Add the onion, scallion, celery, red pepper, and garlic to the skillet.
Sauté/stir over medium heat for 10 minutes or until the onion is softened.
Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
Transfer the cooked vegetables to a large mixing bowl.
Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
Season with salt and pepper to taste.
Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).